Description
This Egg Roll In A Bowl with Chicken is a healthy, deconstructed version of the classic egg roll, made with lean chicken, cabbage, carrots, and cauliflower. It’s low-carb, high-protein, gluten-free, and ready in just 20 minutes, making it the perfect quick and easy dinner for busy days.
Ingredients
2 1/2 cups cabbage, chopped
2/3 cup carrots, grated
8 oz chicken breast (ground or chopped)
1 Tbsp tamari sauce
1 cup cauliflower, chopped
2 Tbsp olive oil
3 Tbsp toasted sesame seeds
3 garlic cloves, minced
2 scallions, chopped
Optional: turmeric and crushed red pepper flakes
Instructions
- Chop all vegetables and chicken (if not using ground chicken).
- In a large pan, heat olive oil over medium-high heat. Add garlic and sauté for 30 seconds, then add chicken and cauliflower. Cook for 4-5 minutes, until the chicken is nearly cooked through.
- Stir in cabbage, carrots, tamari sauce, and the remaining garlic clove. Cover with a lid and cook for an additional 4-5 minutes or until the chicken is fully cooked. Add turmeric and crushed red pepper flakes, if desired.
- Serve hot, topped with toasted sesame seeds and chopped scallions.
Notes
For extra flavor, add spices like ginger, five-spice powder, or chili flakes.
Swap chicken with ground turkey, tofu, or tempeh for a variation.
Add extra vegetables like bell peppers, mushrooms, or snow peas for more texture.
Store leftovers in the fridge for 3-4 days or freeze for up to 1 month.
Best reheated in a skillet for optimal flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
